Expert answer:Flours and Flour Mixture

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Name: __________________________
Date:__________________________
Quiz: Flours and Flour Mixture
CAUSES Program
Food Processing
1. Discuss three facts about processing and production of bread that you learned at the
Great Harvest Bread & Co.
2. Name two ways that flour can be used in food preparation:
3. Explain the differences between yeast bread and quick bread?
4. Which two proteins are made when flour is mixed with water during production?
5. Why is gluten not desired in cake and pastries?
6. Explain the two major steps of gluten formation.
7. Explain Celiac Disease
8. List all the type gluten-free grain flour.
9. List all ingredients that can be potentially used as leavening agents in flour mixture.
10. Name the difference between drop and pour batters. Provide 3 examples of each.
True or false statements: In addition, please explain why your answer is true or false.
11. Leavening agents may be physical, biological or chemical.
12. In baking powder the acid reacts with the soda and creates CO2 reaction.
13. Too much leavening can compact, heavy backed products.
14. Flour increases the volume of cakes and cookies.
15. Sugar contributes to volume by providing food for the yeast.
16. Too much salt produces a flowing and sticky dough with a low-volume.
17. Melted baking chocolate can be used to enhance the taste of flour?
18. Flour should be kept dry.
19. Kneaded flour should be frozen.
20. Please discuss five points that was mentioned in the Science of Sugar video.
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